Marbled Cappuccino Fudge Cheesecake
Originally published in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, I created this recipe because I love frozen cappuccino drinks from coffee shops and wanted a cheesecake with the same delicious flavors. Don't skip the whipped topping; the creamy mocha-infused topping is the best part!
Originally published in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, I created this recipe because I love frozen cappuccino drinks from coffee shops and wanted a cheesecake with the same delicious flavors. Don't skip the whipped topping; the creamy mocha-infused topping is the best part!
- 1 cup heavy whipping cream
- 2 tablespoons all-purpose flour
- 1/4 cup butter melted
- 1 tablespoon confectioners' sugar
- filling:
- 1 1/4 cups sugar
- 3 eggs lightly beaten
- 1/4 cup heavy whipping cream
- 3 tablespoons sugar
- 1 1/2 cups chocolate graham cracker crumbs
- 32 oz cream cheese softened
- 3 tablespoons double mocha cappuccino mix
- 1 1/2 teaspoons mccormick(r) pure vanilla extract
- 2/3 cup hot fudge ice cream topping warmed
- cappuccino cream topping:
- 2 tablespoons double mocha cappuccino mix
- chocolate curls optional
- Carbohydrate 15.8929550487845 g
- Cholesterol 111.800753884067 mg
- Fat 35.7926840772909 g
- Fiber 0.868934004677842 g
- Protein 7.00209382243089 g
- Saturated Fat 20.5656040908576 g
- Serving Size 1 1 serving (193g)
- Sodium 7062.63242236789 mg
- Sugar 15.0240210441066 g
- Trans Fat 4.33584935542211 g
- Calories 406 calories
Step-by-step
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325degrees for 7-9 minutes. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined. Pour half of batter into crust. Drizzle with 1/3 cup fudge topping. Repeat layers. Cut through batter with a knife to swirl fudge topping. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- Bake at 325degrees for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
- For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and confectioners' sugar; beat until soft peaks form. Spread over cheesecake. Garnish with chocolate curls if desired.
The Danger of Overbeating Eggs
Introducing eggs at high mixer speeds incorporates excess air into heavy batters, causing surface cracks during baking. Beat whole eggs on low speed strictly until combined to maintain a dense, uniform crumb structure inside the 9-inch springform pan. Softened cream cheese blends smoothly without requiring aggressive aeration, protecting the dense texture characteristic of traditional styles.Managing the Water Bath
Leaking moisture ruins graham cracker crusts during long oven phases. Wrap the springform pan securely in a double thickness of heavy-duty foil before placing it inside the larger roasting pan filled with one inch of hot water. Bake at 325 degrees Fahrenheit for 70 to 80 minutes until the center is just set and the top appears dull.Achieving Distinct Swirls
Distributing thick sauces requires deliberate mechanical action rather than passive pouring. Drizzle half of the warmed fudge topping over the initial layer of batter, repeat with the remaining portions, and drag the tip of a knife through the layers to create distinct marbling patterns before transferring the dessert to the refrigerator for an overnight rest.
